Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is my very first adopted recipe. I have made it as small loaves and it is easy and good. I really didn't think it would turn out because I thought it was such a small amout of flour, but it did. I will be trying it again soon as one whole cake. If anyone makes it please let me know if this is what a pound cake should be like or if I should change the name. Thanks!

Ingredients Nutrition

Directions

  1. Have all ingredients at room temperature (70F).
  2. Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
  3. In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
  4. In small bowl, whisk together egg and egg whites; set aside.
  5. In small bowl, combine buttermilk and vanilla; set aside.
  6. Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
  7. Add sugar gradually, beating constantly, until smooth, about 3 minutes.
  8. Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
  9. On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
  10. On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
  11. On low speed, beat in half of the remaining flour mixture.
  12. On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
  13. On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
  14. Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
  15. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
  16. Cut into 12 slices.
Most Helpful

4 5

I was looking for a pound cake recipe with few eggs since my daughter is allergic to eggs. I followed the recipe as suggested but replaced the "1 egg + 2 whites" with 3/4 cup applesauce, 1-1/2 T Ener-G egg replacer, and 1T ground flaxseed. I baked in 2 mini-loaf pans for 50 minutes. The texture was very moist not crumbly like most egg-free cakes, and the flavor was good, not like my mom's traditional sour cream pound cake but I don't know if that's possible w/o eggs. But it was delicious in its own right, and I will be making it again.

5 5

We had my MIL today for the Icelandic tradition of "Kaffi og Kaka", aka coffee & cake. We always buy cakes for this. I'm just not very good at cakes, it's a bit of a family joke that I get up at the crack of dawn to make them & we all laugh about it. Today I did just that to surprise Siggi & his mom ... a first in 3 yrs of wedded bliss! Siggi & I ate the end pieces still warm from the oven as a "taste test" & then had it again w/his mom. We all loved this! I guess there are just some recipes that are twissis-proof & I'm really glad I found this one. You don't have to worry about this "adoption", Mommie. Yum!